Everyday Mom's Meals: Bitter Cold

Monday, December 30, 2013

Bitter Cold

Has the deep freeze of winter found it's way to your neck of the woods yet? I can honestly say, it found us in Indiana, and much sooner than what we are normally used to. Sure, we live in the Midwest, and during winter we know it's going to get cold...very cold, but when the wind chill factors are in the negative digits 2 weeks before Christmas, before the first official day of winter, they seem even more harsh to our bodies that are trying to adapt.

We're talking the kind of cold that takes your breath away the second you step out into it. The kind of cold that you feel like you have to squint when you're outside. Not because the sun is too bright...there is no sun...but you're afraid your eyes are going to freeze open! That kind of bone chilling cold is exactly what we were dealing with the day I made this soup.

We love soup, anytime, but no other time more than when we are freezing. When the thermometer can't get above zero, it just makes the soup taste better. It fills you up, thaws you out, and helps your body to feel more human-like again.

Now, if you're like my husband and after reading the recipe ask "Um, where is the protein?", don't worry. You won't miss it! Yep, it's all veggies, of every color you can think of, hanging out to make something so delicious I guarantee you will be making it again and again during these cold winter months. Plus, you can add other veggies, substitute others out, the possibilities are endless!

If you feel like you will never be warm again, think about hot sunny days spend on the warms sands of a beach somewhere. Go to that happy place in your head; and then make this soup!

Slow Cooker Veggie Soup Adapted from Hometown Christmas
3 (14 oz.) cans chicken or vegetable broth
3/4 lb. fresh green beans, trimmed and cut into 1-inch pieces
1 (14 oz.) can diced tomatoes, with juice
2 medium zucchini, diced
2 medium yellow squash, diced
8 small red potatoes, diced
3 medium carrots, diced
1/2 TBS dill weed
1 TBS dried oregano
1 TBS dried parsley
Salt and Pepper to taste
Green Onions, for garnish

Place all ingredients, except green onions in Crock Pot. Stir to combine. Cook on HIGH for 1 hour. Reduce heat and cook on LOW for 6 more hours. Garnish with green onions before serving.

Soup at Very Good Recipes

1 comment:

Anonymous said...

Here in northern Michigan we are freezing too! I've started making soup regularly and baking just to help warm the house! My hubby has the same, "Where's the protein?" mentality. He considers soup to be a side-dish, not a meal, but this looks hearty enough to convince even him!
Plus, I have a 50 lb. bag of potatoes in my "root cellar".